{"id":100519,"date":"2024-03-12T20:28:54","date_gmt":"2024-03-12T20:28:54","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=100519"},"modified":"2024-03-12T20:29:01","modified_gmt":"2024-03-12T20:29:01","slug":"miso-blondies","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/miso-blondies\/","title":{"rendered":"Miso Blondies"},"content":{"rendered":"\n

Miso Blondies is something incredible<\/a>. A recipe that suggests using seemingly incompatible ingredients and rewards courage with mind-blowing flavor.<\/p>\n\n\n\n

I’m not lying when I say that this is my favorite recipe out of all the blondie and brownie<\/a> recipes I’ve ever made. And, it’s also definitely in the top-3 of my favorite desserts<\/a> at the moment.<\/p>\n\n\n\n

If anyone doesn’t know, miso paste is a product made by fermenting soybeans with salt and koji (fermented rice grain), commonly used in Japanese cuisine. Its addition creates a unique combination of sweetness<\/a> and saltiness, and brings complex umami notes to the dessert, making the flavor more rich and layered. The miso also adds flavors of caramel and chickpeas<\/a>, making the blondie flavor more appealing and complex.<\/p>\n\n\n\n

All in all if you like to experiment in cooking – this recipe is for you, and if you don’t – this recipe would be a great place to start.<\/p>\n\n\n\n

\"Blondie<\/figure>\n\n\n\n

⏱ Cooking time \u201455 minutes overall. Includes 15 minutes of preparation and cooking + 40 minutes unattended.<\/p>\n\n\n\n

🔪 Ingredients<\/h2>\n\n\n\n

For 9-16 squares:<\/em><\/p>\n\n\n\n